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Masala Slaw

At his modern Indian restaurant, Devi, chef Saran elevates inherently healthy ingredients with creative seasoning and plating. This take on traditional coleslaw replaces high-fat mayonnaise with vinegar and flavorful spices to enhance the mix of cabbage, peanuts and fresh herbs.

At a glance
Main Ingredient
Vegetables
Cuisine Type
Indian
Menu Part
Salad
Serves
8
Yield: 8

Ingredients

1 3/4 in. piece fresh ginger, peeled and grated
1/2 lime, juiced
1 1/2 tsp. citrus or white wine vinegar
1 1/2 tbsp. sugar
3/4 tsp. chaat masala
1/4 tsp. ground cumin, toasted
Pinch cayenne pepper
Kosher salt, to taste
1/4 tsp. ground peppercorns
9 scallions, thinly sliced
1 jalapeño, seeded and veined, finely chopped (optional)
1 pt. cherry or grape tomatoes, halved
1/4 cup fresh cilantro, finely chopped
1 tbsp. fresh mint leaves, finely chopped
1/2 head green cabbage, halved, cored and finely sliced
1 cup roasted peanuts

Methods/Steps

  1. In large bowl, whisk ginger, lime juice, vinegar. sugar, chaat masala, cumin and cayenne until blended. Whisk in salt and ground peppercorns.
  2. Add scallions, jalapeno, tomato, cilantro and mint; toss to combine.
  3. Add cabbage, tossing with hands to coat evenly with other ingredients.
  4. Sprinkle with peanuts and serve immediately. Or cover and refrigerate up to 4 hr.; sprinkle with peanuts just before serving.
Chef Suvir Saran, Devi, for the National Peanut Board

Related Terms:

Vegetables, Indian, Salad

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